Ditching gluten may be a good decision for some to improve your digestion and health. The gluten-free diet is the latest craze in the wellness industry; it’s also a go-to for those who want to lose weight. But what’s up with gluten and why are people slowly cutting it out of their diets? In this post, we take a closer look at gluten and some of its great alternatives.

What is Gluten?

Gluten is a protein composite found in wheat, barley, rye and many other kinds of grains. It makes up many processed foods such as pasta and bread. Generally speaking, gluten isn’t completely harmful to health. However, it contains a naturally occurring compound called gliadin which a lot of people are sensitive to.

Gliadin causes gluten intolerance, which can cause widespread inflammation in the body. The gut is one of the primary areas affected and symptoms such as abdominal pain, bloating, nausea and bowel changes may arise. Inflammation caused by gluten intolerance can also affect your lymphatic and immune system, making you more prone to diseases.

Why Should You Care About Gluten?

According to a scientific review published in the New England Journal of Medicine, eating gluten has links to over 50 diseases. Some of these conditions include canker sores, osteoporosis, inflammatory bowel syndrome and more.

Gluten, as previously mentioned, triggers the inflammatory process affecting a wide range of organs – from your brain, to your joints, to the digestive tract. Gluten sensitivity and intolerance is becoming the new epidemic in today’s world. Although there are plenty of medications to minimize the effects of gluten, they don’t target the root cause of the problems. For these reasons, eliminating gluten can have a huge impact on your health.

Going gluten-free? 8 Carbs you can still eat…

Leafy greens – love your sandwiches and wraps? Enjoy your favourite snacks with healthy wraps like collard greens, Swish Chards and lettuce. You can also use corn-based tacos if you want.

Oat bran – if you can’t live without cereals, oat bran is the perfect go-to for your gluten-free breakfast. Oat bran is easy to prepare and it also boosts digestion and lowers cholesterol.

Rice – rice is a staple in many Asian countries. It’s loaded with healthy carbs and fibre which makes digestion easier.

Quinoa – if rice is too heavy for you, quinoa is one of your best options. Quinoa is a superfood that offers plenty of benefits, from boosting digestion and metabolism, to balancing hormones and keeping your skin healthy and glowing.

Squash – spaghetti is an all-time favourite wherever you are around the world. If you can’t take your hands off this pasta dish, try squash spaghetti instead! There are also plenty of veggie-based grain-free pastas these days.

Sweet potatoes and chickpeas – these two are great alternatives for the base of batters, like waffles, because they are wheat-free. If you’re fond of experimenting, you can also try the frittafle, a combination of waffle and frittata.

Cauliflower – raw cauliflower can be whizzed up to substitute grains. You can even eat it raw with your salad.

Almond flour – if baking is a hobby, a healthy gluten-free alternative is almond flour. Almond is also rich in protein which is great for your muscles!